Recipe of Ultimate jerk salmon and penne pasta with bell peppers eggplant &spinach

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The ingredients needed to make jerk salmon and penne pasta with bell peppers eggplant &spinach:

1. Prepare 1 medium salmon steak
2. Prepare 1 cup whole grain penne pasta
3. Prepare 1 cup spinach
4. Take 1/2 cup assorted bell peppers
5. Get 1/4 cup eggplant
6. Get 1/4 cup onion
7. Take 1 pinch rosemary
8. Take 3 tbsp jerk seasonings

Looking for Red Lentil Penne Caponata recipes? Find the Red Lentil Penne Caponata recipes at Explore Cuisine. Peel half the skin from the eggplant and then chop into bite-size pieces. Sprinkle the eggplant with salt, and drain a few minutes on paper towels.

Steps to make jerk salmon and penne pasta with bell peppers eggplant &spinach:

1. remove bones from salmon steak if visable
2. season both sides of fish with onion & garlic powder, dill (optional) and jerk seasoning let sit 15 min
3. boil water for pasta adding 2 tablespoons of evoo and salt water like the sea (this prevents sticking and properly flavors pasta. when roiling boil occurs add pasta cook to al dente
4. in a nonstick pan on medium low drizzle in evvo when hot place salmon in skin side down cover with lid allow it to cook approx 10min cook time varies based on steak size. watch the outside of steak when the color turns pale pink half way up flip steak to otherside cover let cook approx 5 mim
5. chop all veggies into jullienne style and set aside
6. in seperate skillet heat evoo and sautee veggies. to maintain bright color blanch veggies before sautee
7. when veggies are half way cooked 3min or so I like mine al dente add pasta and fresh garlic in last min of cooking add fresh rosemary chopped
8. when finished cooking sprinkle cayenne pepper on top (optional) this helps break down stomach fat and is great for weight loss

Peel half the skin from the eggplant and then chop into bite-size pieces. Sprinkle the eggplant with salt, and drain a few minutes on paper towels. Heat the oil over medium-high heat, and add the. Packed with the flavors of summer, this sauce slow-cooks eggplant, bell peppers, and tomatoes together until the veggies break down and the flavors meld. Finish it with fresh basil and parsley.

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